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Full Online Book HomeLearning KitchenFishandseafood - Combination - Seafood Fettuccini
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Fishandseafood - Combination -  Seafood Fettuccini Post by :kazbaz Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1764

Click below to download : Fishandseafood - Combination - Seafood Fettuccini (Format : PDF)

Fishandseafood - Combination - Seafood Fettuccini

1/2 lb. shrimp
1/2 lb. lump crabmeat
1/4 c. chopped onions
1/2 tsp. chopped garlic
1 tsp. parsley
1 c. milk
1/4 stick butter
1/2 lemon, squeezed
1 tsp. pepper
1 (10 3/4 oz) can cream of mushroom soup
6 oz. fettuccini, cooked

Combine mushroom soup and milk in saucepan. On low heat warm soup mixture until smooth.

In medium skillet, using medium heat melt butter. Add onions, green onions, garlic and parsley. Saute seasonings about 2 minutes, add shrimp and crabmeat; add pepper and lemon juice. Saute until shrimp are bright pink. Pour skillet ingredients into soup mixture in saucepan. Heat at low temperature for about 15 minutes. Stir intermittently.

Serve on fettuccini with garlic bread and fruit salad.
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Fishandseafood - Combination -  Seafood Francais Fishandseafood - Combination - Seafood Francais

Fishandseafood - Combination -  Seafood Francais
1 Lobster tail 1/4 lb. blue crab meat 1 small flounder fillet 1/2 to 1 lb. fresh shrimp 1/2-cup cream 1 tablespoon flour 4 tablespoons butter 1 clove of garlic, cut in half lengthwise 1 small bay leaf Salt & pepper to taste 1 lb. Linguine Grated Romano In a large saucepan bring 1 1/2-cups water to boil. Immediately add bay leaf, shrimp and lobster, cover and steam 4 full minutes. Remove shellfish to platter to cool. Peel and devein shrimp, remove lobster meat and return shells to pot adding 1/2 clove of the garlic (uncut) and simmer 15 minutes covered

Fishandseafood - Seafood Enchiladas With Crema De Chipotle Fishandseafood - Seafood Enchiladas With Crema De Chipotle

Fishandseafood - Seafood Enchiladas With Crema De Chipotle
3 bay leaves 1 tablespoon salt 1 pound small shrimp shelled 1 pound cooked crab meat shredded 20 corn tortillas Crema de Chipotle: 2 large tomatoes 8 medium tomatillos, with husks and stems removed 2 ancho chiles, with stems and seeds removed 1 clove garlic 2 slices onion, 1/4 inch thick 2 chipotle peppers in adobo to 4 1/4 teaspoon toasted cumin seed or cumin powder 1 teaspoon salt 2 teaspoons corn oil 1/2 cup lowfat sour cream thinned with 2 tablespoons skim milk Put 4 cups water, bay leaves, and salt in a large saucepan and bring to a boil.